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Colombia Royal Huila Isnos 16 Screen Premium

August 9, 2005
Bob Yellin

This coffee was cupped blind, side-by-side with two other non-Colombian coffees and a control sample. I roasted these beans twice, first to a light (City) level and then to a medium-full City level. Both roasts were textbook, hitting first crack at 400 deg F and ending 3 minutes later, the first at 423F and the second at 430F. The beans are well prepped and roast very evenly. The coffee was rested for about 12 hours prior to formal cupping, and 2 more days prior to brewing and pulling espresso shots. For more information on my roaster and method, see our reference page.

The beans are from Isnos, a small Huilan municipality in Southwestern Colombia. The dry fragrance after grinding is somewhat muted but in formal cupping, this coffee presents as a classic Colombian flavor profile with a clean caramel/chocolate aroma, slightly lower acidity than an average Colombian, medium body and a hint of orange peel as it cooled.

Although it was a bit too tangy as a SO espresso, it did well as a cappuccino and made a very decent brewed cup (both vac and FP). It is rather sweet and would probably do well as a blend base, a morning cup or a "house coffee".

Dry Fragrance: 4.0
Wet Aroma: 4.2
Flavor: 7.6
Finish: 7.2
Acidity: 7.4
Body: 7.2
______________________
TOTAL (subtotal + 50) 87.6

  • Lighter Roasts: This is my recommended roast for this coffee to bring out the fruity.
  • Darker Roasts: The fruit goes away but the chocolate and caramel become more predominant.
  • As Espresso: Not recommended as SO straight shot. Not bad as a cappuccino.

 

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UPDATED: June 27, 2005